Timeline
しんしんSYWhich one to match the rainfall?
This is Eiko-Fuji, isn't it?
Let's compare the dryness of the packaged sake!
Let's compare the sweetness this time!
As expected, both Amezure and Eiko-Fuji are my favorite!
This one has a more fruity aroma.
knowledge
Rice: Manamusume from Miyagi Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -4
Acidity 1.7
Alcohol 16.6 しんしんSYThe sake that I was most interested in in your social networking post.
It's this one!
It is a light nigori.
Sweet and sour taste!
I'm glad I chose it after all!
extensive knowledge
Rice: Shunyo
Rice polishing ratio: 70
Yeast: Tokokai No. 601
Alcohol content: 14%.
Sake Degree: -3
Acidity: 2.1 しんしんSYI was under the impression that the sake was sweeter.
Tsukihaku is spicier than the previous one.
But it's polished nicely, so there's no cloying taste.
A good sake to start with!
Mr. O, the waiter, said he was sorry that the selection was a little small today.
I replied, "No problem, I have quite a few brands I'm interested in, so I'll enjoy them!
(with a great deal of knowledge)
Rice used: 100% Yamadanishiki
Rice polishing ratio: 40
Alcohol content: 14% (undiluted)
Sake degree: +8 しんしんSYI've been reading your posts on social networking sites every day.
I couldn't help but take a look!
We started the day with a comparison of sake
Bizen Asahi's fresh and light!
It's drier than I thought it would be!
I'm so glad we started the day with a Jun Dai sake comparison 😃.
knowledge of the brewery
Rice used: 80% Asahi grown in Okayama
Rice polishing ratio: 50
Alcohol content: 13% (undiluted) ゆうきAs a Chiba Lotte fan, I have no choice but to drink it.
I didn't know such a drink existed, ゆうきSake level is +8 and rice polishing ratio is 81%.
I think it tastes better lukewarm. Fudo吊るししぼり 無濾過純米吟醸原酒生酒無濾過 ゆうきToo bad it had been so long since it was sealed that it seemed a little pungent. しんしんSYAuras of the day
Let's go with Hana Oup!
It was a delicious sake with sweetness 🍶.
Let's check out Instagram again and come back if there's any sake that interests you, Mr. Noe!
I told Mr. O about it!
The dishes have also been changed to the summer version!
extensive knowledge
Rice: Rikuwada
Rice polishing ratio: 55
Sake degree: -4.9
Acidity: 1.5
Alcohol content: 16 しんしんSYIt's almost time for all-you-can-drink time to expire.
Last but not least, these two.
The packaged sake was on Instagram.
It was a good sake with no hassles 🍶.
a lot of knowledge
Rice : Bizen Omachi(80%)
Rice polishing ratio : 50
Alcohol content : 15% (Unpasteurized) しんしんSYAfter drinking two kinds of Takachiyo, I also found 59
It was Takachiyo Day!
It was a clear sake.
extensive knowledge
Rice used: Hokkaido "Comet
Polishing 59
Specified name sake, etc. Junmai Ginjo/namaishu
Degree of alcohol content 16
Yeast used: MS310 しんしんSYThis sake was also posted on Instagram!
I thought I didn't know about this sake, but Kuromatsu Senjo was the brand I drank at Sendai Ami two years ago!
I thought it was dry, but this sake also had a fruity acidity!
Nagano sake is very interesting 🤔.
knowledge
Rice used: Shinko sake No. 555 (Yamamizuki)
Polishing ratio 39
Sake degree -6
Acidity 1.6 しんしんSYYamamoto also found
Let's drink it...
A little dry like a white wine 🤏.
extensive knowledge
Rice:Gin no Sei Miyamanishiki
Polishing ratio: 55
Yeast used: Wine yeast AK-1
Sake degree: +1
Acidity: 2.0
Alcohol content: 14 しんしんSYWhat is this?
I found an unknown sake hidden behind the cold storage!
Oooh, this is delicious!
I guess it's the taste of sweet and sour love ❤️
Remember...
extensive knowledge
Junmai-shu using Gifu Prefecture-developed multi-acid G yeast
Rice used : Domestic rice
Rice polishing ratio : 70
Alcohol percentage : 11 しんしんSYThe Takachiyo I just drank tastes like dark cherry, and this one tastes like grape.
Takachiyo is my favorite brand to enjoy fruity ❤️
extensive knowledge
Rice used: undisclosed
Polishing: Undisclosed
Specified name sake, etc. Junmai Ginjo standard/namaishu
Degree of alcohol content 16 しんしんSYThere was also a Glory Fuji.
It's unusually dry.
I knew it was dry.
extensive knowledge
Rice: Gohyakumangoku, grown in Niigata Prefecture
Rice polishing ratio 80
Yeast: Yamagata yeast
Sake degree +14
Acidity 1.4
Alcohol 15.5 しんしんSYCold storage on the second floor, there was an Akabu, but we chose this one.
Haneya Summer Junmai Ginjo Nama Sake
It has a strong rice flavor, typical of Hokuriku sake!
Summer sake one after another, let's drink them so as not to be defeated by the heat.
Knowledge of Sake
Rice:Gohyakumangoku produced in Toyama
Rice polishing ratio: 60
Alcohol content: 14%.
Nama-shu (no heat treatment) しんしんSYSummer in Tokyo seems to have come earlier than usual this year!
Let's feel cooler with a cold sake.
On this day, we also found a nice sake on the second floor!
Tacchiyo, but I've probably never had it before, unadjusted raw sake "Cherrychiyo"!
There was not much left, so I filled it all up and it overflowed the glass!
Sorry!
I drank the top clear and poured the last drop right there 💧.
It really tastes like cherry 🍒!
I put a lot of it in and then compared it with the rest of the drink
They added a piece of ice at the end!
A sake discovery I hope to encounter again 💡.
extensive knowledge
14% alcohol by volume
No mention on the label, but it uses the micro-bubble rice washing method.
Limited quantity due to test brewing しんしんSYKaze no Mori no Natsu no Osore was already gone!
So I found a Kangiku True White Omachi 50 Unfiltered Nama-shu Junmai Daiginjo and paired it with this!
This is my favorite too!
A good start! ▶️
knowledge from the past experiences
Rice : Omachi produced in Okayama
Rice polishing ratio : 50
Alcohol content : 15 RecommendedContentsSectionView.title